My in-laws were in town to celebrate my baby's first birthday. I tried to show my love by making my international hot wings. "International", you ask? Well, I call them international because the hot sauce is from Mexico and the chili sauce is from Thailand. Both of these great products are from some great co-workers.
The hot sauce, Valentina Salsa Picante, is very smooth. It is hot, but it has a nice solid flavor. Unlike Tabasco sauce, which I can't stand because it has such a strong taste of vinegar and it is so bitter. Valentina salsa from Mexico has a very pleasant smell and taste.
The chili sauce, Sriracha, is extremely hot. If you want heat, this is what you want.
This run-through I did something different -- I didn't use wings. Costco didn't have any wings, so I used skinless boneless chicken tenders. I think I like using tenders; unfortunately, the recipe's name is a little funny now: "International Hot Tenders".
Please note, Rebekah is eating a carrot, not a hot wing.
Recipe
Breading / Flour Mixture
2 Cups Whole Wheat Flour
1 Cup All-purpose Flour
2 1/2 Teaspoons Salt
1 Teaspoon Paprika
1/4 Teaspoon Cayenne Pepper
Sauce
1 1/2 Cups Butter
1/2 Cup Hot Sauce
3 Tablespoons Brown Sugar
3/4 Teaspoon Paprika
3/4 Teaspoon Salt
1 Tablespoon Balsamic Vinegar
1/3 Teaspoon Cayenne
2 Tablespoons Chili Sauce
1. Mix the breading together. Use as much as you need for the chicken you want to work with. Store the extra in a container.
2. Rinse and pat dry chicken.
3. First coat the chicken in the flour then add to a zip top bag that has more breading. Shake the bag as chicken is add to prevent them from sticking to each other. Don't crowd the bag. Maybe 10 - 12 chicken pieces per bag.
4. Store chicken in the bags in the refrigerator for a few hours. Longer in the fridge strengthens the coating.
5. Bring the sauce together either in a sauce pan over low heat or the microwave stopping to stir often. Sauce should be hot, but not boiling. Boiling sauce will have a deeper flavor, which might be good, but it moves slowly to a burnt flavor.
6. Store extra sauce in the fridge.
7. When frying, don't crowd the fryer. Let the fryer come back to temperature between sets of cooking chicken. Know the smoke point of your oil, so you keep the temperature below it. With use the smoke point will reduce. You should clear the area when frying - oil can fly everywhere. Try to keep the oil below your oil's smoke point.
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